Green Corn Tamales

Ingredients:

Corn husks

4 cups fresh corn 3 cups masa harina flour 1 cup lard or shortening 2 Tbsp. sugar 1 tsp. baking powder 1 tsp. salt 4 oz. diced green chile peppers 2 cups monterey jack cheese, shredded

Directions:

Soak corn husks in warm water until soft, about 20 minutes; rinse thoroughly and pat dry.

Grind corn in food processor or blender. Measure corn, then add enough water to equal 2-1/2 cups. Combine with masa; mix well. Cover and let stand 20 minutes. In a large bowl, cream lard, sugar, baking powder and salt until fluffy. Add corn mixture and green chiles. Open each husk flat on the table with wide end toward you. Measure 2 Tbsp. dough onto each husk. Spread into a 3-inch-by-5-inch rectangle. Place 1 Tbsp. cheese on dough, fold sides in, then bring the top end toward you. A pretty touch: Tear extra corn husk into strips and tie one loosely around the tamale to hold the top flap down.

Place tamales in a large steamer. Add water to just below the steamer basket. Cover and steam 35 to 40 minutes or until tamale pulls away from wrapper easily. Add water to steamer as needed.